STREAMING NOW: Carnivorous
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a spicy rice and lentil Indian dish. In the south of India, you eat this to celebrate the harvest. It comes from a cookbook called Cook and See that I got on a trip to India. Very hard for most Americans to dicepher the instructions so I'm writing it out in a more user-friendly way.”

Ingredients Nutrition


  1. Dry fry the green gram dal lightly.
  2. Put the dal, salt and rice in 3 cups water and bring to a boil, stirring often. Cover and cook about 20 minutes, stirring often until rice is soft and water is absorbed.
  3. Make a course powder of the cumin seeds and black pepper either in a morter and pestle or a spice grinder (I use a Magic Bullet).
  4. In a pan, heat ghee or butter, fry the cashews lightly and add the spice powder until it is scalded. Add the ginger and scald a bit more.
  5. Pour the mixture into the rice and stir well. Optionally, curry leaves may be added.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a